How To make Argentinean Stew in A Pumpkin Shell
Ingredients
2
pound
beef, stew meat, cut in 1 1/2 inch cubes
1
each
onion, chopped
2
each
garlic, cloves, minced
3
tablespoon
oil
2
each
tomatoes, chopped
1
each
bell pepper, green, chopped
1
salt, pepper
1
teaspoon
sugar
1
cup
apricots, dried
3
each
potatoes, white, peeled, diced
3
each
potatoes, sweet, peeled, diced
2
cup
beef broth
1
each
pumpkin, medium
1
butter, or margarine, melted
1/4
cup
sherry, dry
1
each
corn, whole kernel, can, drained
Directions:
Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour.
Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325 degrees for 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
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Learn How to Make Ground BEEF Empanadas, PERFECT Flaky and fully Cooked Every time!!
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Happy Empanadas making!! ????
Dough Ingredients
4 cups of AP flour
1 1/2 cups cold water
1 cup of butter
1 tsp salt
1/4 tsp sugar
If baked use egg+ water for an egg wash
Oil for frying
Filling
1 to 2 pounds of ground beef
2 potatoes
3 roasted Anaheim epper
1/2 medium onion
2 garlic cloves
1/2 Tbsp Tomato chicken bouillon
1 tsp black pepper
Bake at 425 degrees for 10 minutes
Then adjust temp and bake at 350 degrees for 35 minutes
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Tip❗️
Frying oil needs to be scorching hot to achieve a perfectly fried empanada
Have a good time cooking this easy recipe : )
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How to make empanadas like a pro
For almost 50 years Houston has been loving the authentic Argentinian empanadas from the Marini’s family. Marcello Marini, veteran news anchor and owner of “The Original Marini’s Empanada House” stopped by our studio to share his recipe.
You can re-create it at home to celebrate Hispanic Heritage Month.
BEEF STEW RECIPE - Cooked in a Pumpkin - Tasty Dinner
I will describe this recipe in a plastic, metaphorical way. It is a spiritual experience, transposed into the material mineral-vegetable-animal-or-how-everyone-perceives-it.
What I want and I hope to be able to convey, is that feeling of needing self-protection, but a protection that you get from outside, maybe even a safety measure, like a kind of mantle, which don't let yourself get rid of what's inside. A true introspection, during which you can't really run away from yourself. You boil in your own juice, and from this process your essence results. The essence that is not lost anywhere, only intensifies itself. Because you are locked in a pumpkin. And you are, in fact, a beef stew. A simple stew, made without finesse, with simple ingredients, without expectations that have their center of gravity outside of you. The exterior only helps you direct yourself even more. So, the pumpkin has a centripetal role in this story. The stew itself means peace with yourself. Meet yourself! Enjoy yourself!
I never get bored, I like my company. That's why sometimes I cook meals that last for hours. I love that. In this way, I have time to imagine myself passing through all the kingdoms. This is my food. This is me.
Here are the ingredients:
800 grams of beef
1 shallot
3 cloves of garlic
2 potatoes
2 carrots
3 stalks of celery
2 bell peppers
1 quince
300 ml of red wine
100 ml of beef stock
200 ml of homemade tomato juice
1 tablespoon of honey
200-300 ml of water
salt to taste
black pepper
a few bay leaf
dried thyme
1 pumpkin( I used a Flat White Boer, about 6 kg - pay attention to its height, so that it can fit in the oven)
a lot of patience
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Edward
#beefstew #beefstewrecipe #pumpkinrecipe #dinnerrecipe #dinnerideas #comfortfood #foodporn #asmr #4k
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Mouth-Watering Spanish Pumpkin Fritters | Buñuelos de Calabaza Recipe
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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.